Photo: Anna Pelzer
Lemon Cucumber Tofu Salad Recipe
8 ingredients
openrecipes
A simple tofu salad recipe made by marinating cucumbers and chopped dill in lemon juice and olive oil, then tossing with tofu, pine nuts, and avocado.
Estimated Nutrition (whole recipe, rough)
658
Calories
16g
Protein
60g
Fat
27g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lemon cucumbers, quartered then sliced into 1/4 inch thick slices
- 1 handful of fresh dill (about 2/3 cup loosely packed)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 big pinches of salt
- 8 ounces nigari extra firm tofu
- 1/4 cup pine nuts
- 1/2 of a large, ripe avocado
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes